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Tandoori Mushroom and Paneer Baguette

2 years ago

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 Tandoori Mushroom and Paneer Baguette
Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer flavoured in tongue-tickling tandoori style, with a spicy chilli-garlic paste, tandoori masala and dried fenugreek leaves. It is the topping of mayonnaise and ketchup, which reminds us that we are having a hot dog based treat and not a pure tandoori fare! Indeed, the Tandoori Mushroom and Paneer Open Roll is an amazing snack that treats our palate to tandoori magic in an easy-to-prepare form.
Tandoori Mushroom & Paneer Baguette Recipe
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Prep Time 10 minutes
Cook Time 8 minutes
Servings
MetricUS Imperial
Ingredients
For The Tandoori Mushroom and Paneer Stuffing
To Be Ground Into A Smooth Chilli-garlic Paste
For The Topping
Prep Time 10 minutes
Cook Time 8 minutes
Servings
MetricUS Imperial
Ingredients
For The Tandoori Mushroom and Paneer Stuffing
To Be Ground Into A Smooth Chilli-garlic Paste
For The Topping
Tandoori Mushroom & Paneer Baguette Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the tandoori mushroom and paneer stuffing
  1. Combine the cornflour and milk in a small bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  3. Add the prepared chilli-garlic paste and kasuri methi and sauté on a medium flame for 1 minute.
  4. Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft.
  5. Add the paneer, mix gently and cook on a medium flame for 1 minute.
  6. Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
  1. Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
  2. Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
  3. Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till crisp and light brown in colour.
  4. Reheat the stuffing and stuff each hot dog roll with ¼th portion of the stuffing.
  5. Top each halve with 2 tsp of mayonnaise and 1 tsp of tomato ketchup evenly over it.
  6. Serve immediately.

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